Zucchini Chips
I chose to show you today these simple zucchini chips. They are fast, simple and unexpectedly good! I struggled to make zucchini chips, simple, without anything else, but they were watery and I wasn't very successful. Then I had the idea to sprinkle over with a little grated Parmesan. It browns and hardens after cooling and I got the most delicious and healthy chips ever.
Even though they are not exactly crispy, within one minute, they will disappear from the plate with no comments. By the way, I still consider them quite dietary. I used about 1-2 tablespoons of grated Parmesan in total, which is a very modest amount, as is the oil. So let's eat healthily, stay beautiful and love!
Wash the zucchinis, you don't have to peel. Try to choose small and fragile zucchinis.
Slice with a mandolin grater. I recommend doing so for uniform and thin slices.
Look at my beautiful slices, that's why I recommend the mandolin :)
Place the slices on paper napkins.
Cover them with napkins and leave for 10-15 minutes, to absorb excess water.
Meanwhile, line a baking sheet with parchment and brush with one teaspoon of oil.
Arrange the zucchini slices in the pan.
Brush the tops with very little oil - just enough for the spices and the grated Parmesan to stick better.
Sprinkle with any spices you like - herbs de Provence, garlic, pepper, paprika etc.
And, of course, sprinkle with grated Parmesan that will make the chips more crunchy.
Place the tray in the preheated oven at 160 degrees C and bake for 20-30 minutes, depending on the oven.
It's better to cook slowly, we want them to dry, not to burn.
Allow the zucchinis to cool completely in the pan. While hot, they are not as crispy, but they will harden as they cool.
Enjoy!
